|Preheat oven to 350 F.
Combine all ingredients except chips in a food processor, and blend until completely smooth.
Stir in the chips, then pour into a greased 8×8 pan.
Bake 15-18 minutes, then let cool at least 10 minutes before cutting into squares.
|Take a selection of melon balls, berries, pineapple chunks, cubed peaches, pears and apples for a colorful fruit salad. Assemble onto hibachi skewers for fanciful fruit kebobs. Or let kids strike out on their own by dipping the fruit into a variety of sauces:
caramel ice cream topping
|Using pre-made sugar cookie dough, make the pizza crust by baking one large cookie on a pizza pan.
When the cookie cools, top with vanilla pudding for the “sauce”
Top with an array of sliced fresh strawberries, bananas, peaches, blueberries, or whatever you can find in season.
|2 cups crushed berries (any kind or your favorite combination)
4 cups sugar
1 package Sure Jell (pectin)
3/4 cup water
|-Stir sugar into fruit and mix well. Let stand at least 10 minutes, stirring
occasionally, until sugar dissolves.
-Stir 1 package Sure-Jell (pectin) into 3/4 cup water in small saucepan. Bring to boil on high heat, stirring constantly, for 1 minute.
-Remove from heat.
-Stir pectin mixture into fruit mixture. Stir constantly until sugar is
COMPLETELY dissolved and no longer grainy, about 3 minutes.
-Pour into prepared containers leaving 1/2 inch space for expansion during freezing.
-Let stand at room temperature for 24 hours or until set.
-Store extra jars of jam in freezer to use year-round.
Important: DO NOT VARY AMOUNTS OF SUGAR, WATER, ETC. MEASURE EXACTLY.
|4 bananas peeled, broken up, and frozen
¼ cup rice, almond, coconut or soy milk (I like to use vanilla soy milk)
2 Tbsp raw cacao powder (or cocoa powder, or 2 squares of dark chocolate candy, melted)
|Combine frozen bananas with milk and chocolate in blender and blend until smooth. I like to use my VitaMix blender. If you don’t have a blender with a tamper accessory you may have to pulse it a few times, stirring in between. Don’t add more milk because you don’t want your ice cream to become liquidy. You can add more milk to make a great chocolate shake.|
|3 Cups Rolled oats
1/4 cup Wheat germ
1/8 cup Honey
1/8 cup Vegetable oil
1/2 cup raisins OR
1/2 cup dried apricots, cranberries, blueberries or other dried fruit
1/4 cup slivered almonds, OR
1/4 cup cashews, peanuts, or walnuts
1/8 cup unsweetened shredded coconut
1/8 cup sesame or sunflower seeds
|Preheat oven to 300F. Grease a large baking sheet with edges.
In a large bowl mix oats together with wheat germ.
In small saucepan heat honey and oil until honey is thin and runny.
Add mixture to oats and blend well.
Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.
Spoon into a large bowl, add raisins or the rest of your ingredients, and mix thoroughly.
Store in a tightly covered container and keep in a cool dry place.
Cut 3 large green apples into bite sized cubes
and put into a greased 8 x 8 inch baking pan.
1/2 Cup Quick Oats
Crumble over apples. Bake 45 minutes @ 375 �.
1 cup boiling water
add 1 stick butter until melts
all at once add 1 cup flour. mix well until altogether. cool 10 minutes then add 1 at a time, 4 eggs mix well, plop onto greased cookie sheet 400 degrees F bake 20 minutes makes 16.
|1 pound fresh cranberries
1 cup water
2 cinnamon sticks
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup dried apricots, chopped
|Place first group of ingredients in a large saucepan. Bring to a boil, lower heat, and cook until the cranberries burst open.
Add the second group of ingredients and bring to a boil. Stir, cover, and simmer for 30 minutes.
Flour tortillas (you can cut into shapes with a cookie cutter!)
Cheese slices, any flavor
Cherry tomato slices
Squirtable ketchup, mustard and mayonnaise
|Set out all the ingredients and stack into munchable artwork!
Serve with fresh fruit sliced into wedges, or fresh veggies chopped into sticks.
|1 1/2 oz of unsweetened chocolate
5 Tbl Sugar
2 Tbl Vegan Butter
2 Tbl Flour
1/6 tsp salt
3/4 Cup of Milk
3 Eggs separated
1 tsp Vanilla
|Preheat the over to 325 Degrees
Using vegan butter, butter a 1 1/2 qt souffle dish and sprinkle with sugar.
In a double broiler, heat the chocolate, 2 Tbl sugar, and 2 Tbl hot water until it is fully melted.
In a larger cooking pot, melt the vegan butter and add flour and salt.
Cook over a low heat, stirring for several minuted and gradually stir in the milk.
Continue stirring until it is smooth and thick.
Next, blend in the melted chocolate mix.
Beat in the egg yolks well in their bowl.
Stir a little of the the hot sauce into the yolks and add the yolks to the remaining sauce.
Stir well, then set aside to cool.
In another small bowl, beat the egg whites until foamy, slowly adding the remaining sugar. (continue beating until stiff peaks form, not dry)
Stir 1/4 of the egg whites into the chocolate yolk mix, then fold in the remaining.
Stir in the vanilla.
Spoon into the souffle dish and bake for 40 minutes.
Served with whip cream